USDA source topicVegetables

White potatoes, baked or boiled: nutrition range, portions, and source records

This wiki page organizes 34 exact USDA Survey Foods records labeled “White potatoes, baked or boiled.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “White potatoes, baked or boiled” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (34 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Potato, baked, peel eaten; Potato, baked, peel eaten, with butter; Potato, baked, peel eaten, with cheese; Potato, baked, peel not eaten, with meat; Potato only from Puerto Rican mixed dishes, gravy and other components reported separately; Potato, boiled, from fresh, peel eaten, made with margarine. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 34 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

Nutrient	Median	Central 80%	Observed span	Records
Caloriesper 100 g	125 kcal	93 kcal–150 kcal	60 kcal–160 kcal	34
Proteinper 100 g	2.4 g	1.9 g–4.3 g	1.4 g–4.9 g	34
Carbohydrateper 100 g	20.1 g	17.4 g–21.1 g	13.6 g–21.5 g	34
Total fatper 100 g	4.2 g	0.1 g–7.3 g	0.1 g–8.3 g	34
Dietary fiberper 100 g	1.7 g	1.4 g–2.2 g	1.2 g–2.4 g	34
Total sugarsper 100 g	1.4 g	1.1 g–1.7 g	0.6 g–1.8 g	34
Sodiumper 100 g	185 mg	157 mg–250 mg	152 mg–259 mg	34
Potassiumper 100 g	389 mg	334 mg–509 mg	228 mg–533 mg	34
Calciumper 100 g	15 mg	5 mg–69 mg	5 mg–77 mg	34
Ironper 100 g	0.5 mg	0.3 mg–1.1 mg	0.3 mg–1.3 mg	34

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

125 kcal at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported calories value is 125 kcal per 100 grams. The central records run from 93 kcal to 150 kcal, while the complete observed span is 60 kcal to 160 kcal.

Potato, baked, peel eaten is nearest the lower central boundary, and Potato, baked, peel eaten, with cheese is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

2.4 g at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported protein value is 2.4 g per 100 grams. The central records run from 1.9 g to 4.3 g, while the complete observed span is 1.4 g to 4.9 g.

Potato, boiled, from fresh, peel not eaten, made with oil is nearest the lower central boundary, and Potato, baked, peel not eaten, with meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

20.1 g at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported carbohydrate value is 20.1 g per 100 grams. The central records run from 17.4 g to 21.1 g, while the complete observed span is 13.6 g to 21.5 g.

Potato, baked, peel eaten, with cheese is nearest the lower central boundary, and Potato, boiled, from fresh, peel eaten, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

4.2 g at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported total fat value is 4.2 g per 100 grams. The central records run from 0.1 g to 7.3 g, while the complete observed span is 0.1 g to 8.3 g.

Potato only from Puerto Rican mixed dishes, gravy and other components is nearest the lower central boundary, and Potato, baked, peel not eaten, with cheese is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

1.7 g at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported dietary fiber value is 1.7 g per 100 grams. The central records run from 1.4 g to 2.2 g, while the complete observed span is 1.2 g to 2.4 g.

Potato, baked, peel not eaten, with butter is nearest the lower central boundary, and Potato, baked, peel eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

1.4 g at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported total sugars value is 1.4 g per 100 grams. The central records run from 1.1 g to 1.7 g, while the complete observed span is 0.6 g to 1.8 g.

Potato, boiled, from fresh, peel eaten, made with margarine is nearest the lower central boundary, and Potato, baked, peel not eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

185 mg at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported sodium value is 185 mg per 100 grams. The central records run from 157 mg to 250 mg, while the complete observed span is 152 mg to 259 mg.

Potato, boiled, from fresh, peel eaten, made with oil is nearest the lower central boundary, and Potato, baked, peel not eaten, with meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

389 mg at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported potassium value is 389 mg per 100 grams. The central records run from 334 mg to 509 mg, while the complete observed span is 228 mg to 533 mg.

Potato, baked, peel not eaten, with meat is nearest the lower central boundary, and Potato, boiled, from fresh, peel eaten, made with butter is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

15 mg at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported calcium value is 15 mg per 100 grams. The central records run from 5 mg to 69 mg, while the complete observed span is 5 mg to 77 mg.

Potato, baked, peel not eaten is nearest the lower central boundary, and Potato, baked, peel not eaten, with cheese is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

0.5 mg at the collection midpoint

Across 34 “White potatoes, baked or boiled” records, the middle reported iron value is 0.5 mg per 100 grams. The central records run from 0.3 mg to 1.1 mg, while the complete observed span is 0.3 mg to 1.3 mg.

Potato only from Puerto Rican mixed dishes, gravy and other components is nearest the lower central boundary, and Potato, baked, peel eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 34 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

baked

14 records use this wording, including Potato, baked, peel eaten; Potato, baked, peel eaten, with butter; Potato, baked, peel eaten, with cheese.

roasted

9 records use this wording, including Potato, roasted, from fresh, peel eaten, made with butter; Potato, roasted, from fresh, peel eaten, made with margarine; Potato, roasted, from fresh, peel eaten, made with oil.

no added fat

5 records use this wording, including Potato, boiled, from fresh, peel eaten, no added fat; Potato, boiled, from fresh, peel not eaten, no added fat; Potato, canned, no added fat.

canned

1 records use this wording, including Potato, canned, no added fat.

Portion context

Household measures answer a different question than 100 grams.

34 of 34 records (100%) include at least one named measure in the source data. Together those records provide 170 usable named measures.

Across the pooled named measures, the midpoint gram weight is 160 g. The central 10th-to-90th-percentile interval runs from 60 g to 315 g, while the complete observed span is 35–445 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

1 cupAppears on 34 recordsExample: Potato only from Puerto Rican mixed dishes, gravy and other →

1 largeAppears on 33 recordsExample: Potato only from Puerto Rican mixed dishes, gravy and other →

1 mediumAppears on 33 recordsExample: Potato only from Puerto Rican mixed dishes, gravy and other →

1 smallAppears on 33 recordsExample: Potato only from Puerto Rican mixed dishes, gravy and other →

1 baby potatoAppears on 18 recordsExample: Potato, boiled, from fresh, peel eaten, no added fat →

1 new potatoAppears on 18 recordsExample: Potato, boiled, from fresh, peel eaten, no added fat →

1 whole, cannedAppears on 1 recordsExample: Potato, canned, no added fat →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “White potatoes, baked or boiled” is the collection label; the individual description is the actual reference.
02
Compare on equal weight
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
03
Scale the closest listed measure
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
04
Add missing context
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 34 “White potatoes, baked or boiled” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA description	Calories	Protein	Fiber	Sodium	Source amount	References
Potato only from Puerto Rican mixed dishes, gravy and other components reported separatelyFDC 2709417	85 kcalper 100 g	1.7 gper 100 g	1.8 gper 100 g	242 mgper 100 g	123 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eatenFDC 2709524	93 kcalper 100 g	2.5 gper 100 g	2.2 gper 100 g	186 mgper 100 g	285 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with butterFDC 2709525	125 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	203 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with cheeseFDC 2709527	153 kcalper 100 g	4.1 gper 100 g	1.7 gper 100 g	225 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with chiliFDC 2709529	143 kcalper 100 g	4.9 gper 100 g	2.1 gper 100 g	259 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with meatFDC 2709528	160 kcalper 100 g	4.7 gper 100 g	1.7 gper 100 g	257 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with sour creamFDC 2709526	131 kcalper 100 g	2.5 gper 100 g	1.9 gper 100 g	189 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel eaten, with vegetablesFDC 2709530	142 kcalper 100 g	4.1 gper 100 g	2 gper 100 g	228 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eatenFDC 2709384	93 kcalper 100 g	2 gper 100 g	1.5 gper 100 g	181 mgper 100 g	285 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with butterFDC 2709518	125 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	198 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with cheeseFDC 2709520	153 kcalper 100 g	3.7 gper 100 g	1.2 gper 100 g	221 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with chiliFDC 2709522	143 kcalper 100 g	4.5 gper 100 g	1.6 gper 100 g	255 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with meatFDC 2709521	160 kcalper 100 g	4.3 gper 100 g	1.2 gper 100 g	253 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with sour creamFDC 2709519	131 kcalper 100 g	2 gper 100 g	1.3 gper 100 g	184 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, baked, peel not eaten, with vegetablesFDC 2709523	142 kcalper 100 g	3.7 gper 100 g	1.4 gper 100 g	224 mgper 100 g	315 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel eaten, no added fatFDC 2709395	93 kcalper 100 g	2.5 gper 100 g	2.2 gper 100 g	164 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel eaten, made with butterFDC 2709397	123 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	181 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel eaten, made with margarineFDC 2709398	116 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	189 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel eaten, made with oilFDC 2709396	131 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	156 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel not eaten, made with butterFDC 2709391	123 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	176 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel not eaten, made with margarineFDC 2709392	116 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	185 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel not eaten, made with oilFDC 2709390	131 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	152 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, from fresh, peel not eaten, no added fatFDC 2709388	93 kcalper 100 g	2 gper 100 g	1.5 gper 100 g	159 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, boiled, ready-to-heatFDC 2709386	126 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	166 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, canned, no added fatFDC 2709401	60 kcalper 100 g	1.4 gper 100 g	2.4 gper 100 g	159 mgper 100 g	95 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel eaten, made with butterFDC 2709407	123 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	181 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel eaten, made with margarineFDC 2709408	116 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	189 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel eaten, made with oilFDC 2709406	131 kcalper 100 g	2.4 gper 100 g	2.1 gper 100 g	156 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel eaten, no added fatFDC 2709404	93 kcalper 100 g	2.5 gper 100 g	2.2 gper 100 g	164 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel not eaten, made with butterFDC 2709413	123 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	176 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel not eaten, made with margarineFDC 2709414	116 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	185 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel not eaten, made with oilFDC 2709412	131 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	152 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, from fresh, peel not eaten, no added fatFDC 2709411	93 kcalper 100 g	2 gper 100 g	1.5 gper 100 g	159 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗
Potato, roasted, ready-to-heatFDC 2709415	126 kcalper 100 g	1.9 gper 100 g	1.4 gper 100 g	166 mgper 100 g	170 gUSDA reference amount	Full profile USDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “White potatoes, baked or boiled” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “White potatoes, baked or boiled” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 34 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.